Most people don’t think to barbecue rabbit, opting rather to stew it. This is because many find the meat tough and the game flavour too strong for their taste. However, rabbit can be a very enjoyable meat, especially when after it has been marinated nicely.


  • 2 boned wild Rabbit thighs - ask butcher to bone

  • 8 tablespoons Oyster sauce

  • 4 tablespoons Soy sauce

  • 3 tablespoons sesame seeds

  • 1 spring onion

  • 1 red Capsicum

  • 1 Eggplant

  • 450 g tin Pineapples pieces - drained

  • Mint

  • Water salted

  • mint suace


  • 1.

    Crack open beer and drink at leisure

  • 2.

    Place rabbit thighs in a large bowl and add sesame seeds, oyster sauce and soy sauces. Coat meat thoroughly and allow to sit.

  • 3.

    Slice capsicum and eggplant lengthways into long, wide strips. Note that eggplant may require a soak in saltwater after slicing to prevent browning.

  • 4.

    Add rabbit to plate at same time as capsicum and eggplant. Cook until veggies soften and rabbit begins to golden – about 7-10 minutes.

  • 5.

    Turn over and cook for roughly 5 minutes.

  • 6.

    Place eggplant on plate and layer capsicum upon it. Place rabbit alongside.

  • 7.

    Garnish with some chopped raw spring onion.

  • 8.

    Mix pineapple pieces in a small bowl with enough mint sauce to coat them evenly and serve on top of fresh mint leaves.


When obtaining your rabbit, ask the butcher for some rabbit kidneys. Place these on toothpicks with some of the spring onion and small squares of capsicum and cook like skewers. Although not to everyone’s taste, rabbit kidneys are especially flavoursome and these little treats make perfect appetizers.

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